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    • Bread – Parāoa
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    • Bread – Parāoa
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Homemade Lemon Meringue Pie


BAKE ONE OF MY MOST POPULAR RECIPES

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Naomi Toilalo

Naomi Toilalo

Recipe Creator
Presenter | Influencer

Ko Naomi Toilalo ahau - I am Naomi Toilalo.

Welcome to my kāuta (kitchen), where I share delicious recipes and my kete of te reo Māori (basket of the Māori language). I have been sharing bi-lingual recipes and videos on my Whānaukai Instagram and Facebook page for the past five years. Whānaukai is a casual joining together of two common words in te reo Māori. Whānau means family and kai means food. When whānau and kai come together memories are made and people are blessed. This is what I hope for you all.

Through this website, I present to you an easy way to access my content in one beautiful space. You will find in-depth recipes and videos that will guide you through the process of baking the things I love. On top of that, I will teach you little snippets of te reo Māori because I yearn for the preservation of our beautiful language here in Aotearoa, New Zealand. Nau mai, whakatau mai nei ki tōku kāuta - welcome to my kitchen. I am so glad you are here!

WORK WITH ME

Categories

A freshly baked milk bread is being pulled apart by hands revealing the round circle texture inside the bread.

Bread
Parāoa

Freshly baked Buckey cookies are on brown baking paper. They have a chocolate cookie, peanut butter truffle, chocolate on top with a chocolate decoration on each one.

Biscuits
Pihikete

Close up of a slice of no bake marshmallow slice that has a chocolate top with a peanut butter design on top. The marshmallow has textures running through it.

Slices
Keke Tapatahi

A whole sticky caramel date cake is on a cake stand. It is covered in buttercream and is decorated with buttercream squiggles and dried apples crisps.

Cake
Keke

A slice no-bake peanut butter pie is on a speckled plate, fork marks are seen through the front of the slice revealing the inside. Chocolate biscuit base with peanut butter filling, chocolate top and mini peanut butter cups.

No-Bake
Tunu-Kore

A slice of roasted tomato and courgette galette reveals the vegetables inside the rustic pastry.

Pastry
Pōhā

See all categories >

PHOTOGRAPHY
& VIDEO

Sarah Henderson
All of the photography and videography in this website has been lovingly created by my dear friend Sarah Henderson. Sarah is a photographer & content creator, specialising in food & product styling, photography and videography. www.thesaarahproject.com

Sarah Henderson

MUSIC &
SUPPORT

Paul Toilalo
My husband, Paul is the composer and producer of all the music you hear on the website videos. So grateful for this incredible man.

Follow me on Instagram

E te whānau (family) this was a special moment in E te whānau (family) this was a special moment in time, to bake with @cooking_with_kiara10 from different sides of the world. 🥳 Japan and Aotearoa (Zealand) unite! Did you know that Kiara comes from both countries? 

Kiara and I have been supporting each other's mahi (work) for many years and to do this with the help of Kiara's beautiful whānau (family) was so special!

Together this reel celebrates the beauty of our unique languages and culture, with food being a wonderful connector. We hope you love this as much as we do. 

Also, is Kiara setting a new trend on how to break eggs? Check out how she does it! 😅

Find this recipe on the Whānaukai website in the bread section through my profile. You can also type PANI and I can send the recipe to your DM's.
Cheat's Ice Cream Bombe Alaska, how fun! I know it Cheat's Ice Cream Bombe Alaska, how fun! I know it looks like a Christmas dessert but don't freak out, it can be made for any reason at all. 

All the ingredients are stored in bought apart from a homemade meringue. You can mix and match the flavours to your preference too. 

This is now in the cake section of my website or you can type KIRĪMI (which means cream in te reo) and I will send the recipe directly to your DM's! 🎁

Photography and videography by @thesaarahproject
No-bake Peanut Butter Slice is in the whare (house No-bake Peanut Butter Slice is in the whare (house) today because I had very little time and this recipe is short on time but big on flavour. 

Naturally gluten-free and easily made dairy free, this is a winner! It is also lower sugar and there are lots of good things in there 🥳🥳.

Heaps of things that can be subbed in this recipe, I have written it up on the website recipe, in the new style that will take me a very long time to complete. 🥴🥴🥴 But at least this recipe is done, I would love to know what you all think. 

Find the recipe on my website under slices or type NATI (which means nut) in the comments section and I will send you the link. 🥜
Savoury Scrolls - Porotiti Mōkarakara, I made the Savoury Scrolls - Porotiti Mōkarakara, I made these again yesterday as I hadn't made the recipe in ages. After a couple of small tweaks, both of these flavour bombs are up on my website. 

You can find both recipes on my website under the bread section.

You can also type REKA (which means delicious in te reo) and I will send you the recipe. Just a note, I will send the tomato one to everyone and the pesto version is linked in to that recipe too.

Woop woop - let me know what flavour you prefer. These recipes are so adaptable too, make them@your own with your favourite toppings! 🤭
Peanut Butter Weet-bix slice is the perfect recipe Peanut Butter Weet-bix slice is the perfect recipe for back to school lunches. 🥜 It has the perfect balance of slightly sweet and a touch of savoury. So good! 

This reel features a "special guest" at the end too. My official stink eye taste tester 😝. 

I made this recipe a few weeks back for Te Wiki o Te Reo Māori for @picspeanutbutter and it is officially up on my website. 🥳🥳

You can find the recipe under slices on my website or type WITIPIKI in the comments and I will send you the recipe.
Lemon Meringue Pie is finally up on my website e t Lemon Meringue Pie is finally up on my website e te whānau! How would you decorate it? I would love to know which one you would choose. 

Find it on my website under the pastry or dessert section. 

You can also type RĒMANA in to my comments and I will send the recipe directly to your DM's 🎁

Photography and videography by @thesaarahproject 🥰
Oaty Caramel Slice 🤭 - This is such a great rec Oaty Caramel Slice 🤭 - This is such a great recipe when you have manuhiri (guests) coming over, as it goes a really long way. 

This recipe also requires no fancy equipment at all! 🥳🥳🥳

This recipe is on my website and can be found through this link: https://whanaukai.nz/the-best-oaty-caramel-slice-ever/

You can also comment HOMAI (which means give it to me in te reo Māori) and I will send the link to to your DM's!
WEETBIX SLICE, made better with Pic's! Paparanga WEETBIX SLICE, made better with Pic's! 

Paparanga Witipiki - Weetbix Slice
4 wīti pīki (weet-bix)
⅓ C puehu parāoa noa (plain flour)
⅔ C kokonati (coconut)
½ teaspoon pēkana paura (baking powder)
65 g pata (butter)
¼ teaspoon tote (salt)
70 g tiakarete parauri (dark chocolate, chopped)
2 tablespoon pata pīnati kakukaku (crunchy peanut butter)
1 teaspoon wanira (vanilla)
½ C huka hāura (brown sugar)
‣ Crush wīti pīki (weet-bix) in to a bowl. Add puehu parāoa (flour), kokonati (coconut) and pēkana paura (baking powder). Mix. 
‣ Melt pata (butter) and tiakarete (chocolate) over low heat. Add pata pīnati kakukaku (crunchy peanut butter), wanira (vanilla) and huka hāura (sugar). Stir on low heat until smooth and remove from the heat.
‣ Pour the chocolate mixture in to the dry ingredients. Whakaranuhia - mix to combine. Press firmly in to a lined, 20 cm tin.
‣ Bake for 15 minutes in a 170 degree oven. Cool for 20 minutes.

Te Paparanga Pīnati Kakukaku - The Crunchy Peanut Butter Layer
120 g pata kūteretere (softened butter)
½ C puehu huka (icing sugar)
1 teaspoon wanira (vanilla)
½ C pata pīnati kakukaku (crunchy peanut butter, room temperature)
‣ Whip pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) on high for 4 - 5 minutes until light and fluffy. Add pata pīnati kakukaku (crunchy peanut butter), whip for 30 seconds.
‣ Spread on to the cooled base. Whakamātaohia - refrigerate, for 15 minutes.

Te Paparanga Tiakarete - The Chocolate Layer
100 g tiakarete parauri (dark chocolate, chopped)
11/2 tablespoon noni (oil)
¼ C chopped peanuts (optional decoration)
‣ Gently melt chopped tiakarete (chocolate) and noni (oil) in to a small pot. Remove from the heat and cool for 5 minutes.
‣ Spread it on to the pb layer. Keep plain or decorate with chopped peanuts.
‣ Whakamātaohia (refrigerate) for 20 minutes or until the chocolate is set.
‣ Keep this slice in a sealed container, in the fridge.
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  • No Bake - Tunu kore
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  • Peanut Butter - Pata Pīnati
  • Savoury - Kai Mōkarakara
  • Slices - Keke Tapatahi
  • Techniques - Āhua ā-mahi

Latest

  • Cheat's Ice cream Bombe Alaska
  • Cheese and Pesto Scrolls
  • Cheese and Tomato Scrolls
  • Peanut Butter Weetbix Slice
  • Homemade Lemon Meringue Pie

techniques

How to make Italian Meringue

White Chocolate Yogurt Cream

Parmesan Wafer Crisps

Whipped Brown Butter

Easy Homemade Vanilla Marshmallows

Naomi Toilalo

Ko Naomi Toilalo ahau!
Welcome to my kāuta,
I share recipes and my
kete of te reo Māori!

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